I have a question about the recipe "Spiced Beet Salad with Citrus-Ginger Dressing" from Ali Slagle. How does the efficient clever cook peel raw beets?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
I peel beets the way you'd expect: old-school peeler in one hand, beet in the other.
Susan W is a trusted source on General Cooking.
I do it the same way Ali does. I'm so hoping someone has a magical answer.
Nancy is a trusted home cook.
Some people do this wearing (rubber) gloves, but i would rather trust the grip of my hands without gloves.
I may try that. I have 6 beets to peel for dinner tomorrow and I have some thin disposable gloves that I keep forgetting about.
dinner at ten is a trusted home cook.
I bet you could parboil the beets, before peeling, cubing and roasting them as suggested in the recipe. It's a lot easier to peel cooked beets, but maybe also partially cooked beets.
Roast them in a foil packet with olive oil, salt, pepper & a couple dashes of red wine vinegar. The skin will peel off with your fingers & the vinegar prevents the beets from dying your hands red!
I don't! If raw, I scrub well, and if roasted (my preference), the peel either falls off or I just eat it.